To Make The Tikkas Combine All The Ingredients For The Marinade And
Whisk Well.

Dip Paneer Cubes In The Marinade And Set Aside For Half An Hour,
Preferably In The Refrigerator. Thread The Marinated Paneer Cubes
grilled on tawa or non stick pan

Heat Oil In A Pan And Add The Coriander Whole And Red Chili . When
They Sizzle And Turn Aromatic (5-10 Seconds), Add The Minced
Onion.

When The Onions Begin To Turn A Dark Brown, Add The Ginger And
Garlic. Saute For 15 Seconds.

Add All The Spice Powders - Red Chilli Powder, Turmeric Powder,
Coriander Powder And Some Salt. Fry For 15 To 20 Seconds Until The
Mixture Turns Fragrant. Take Care Not To Burn The Spice Powders By
Keeping The Flame At Medium Low.

Add The Tomatoes Chop And Tomato Puree Along With 1 Cup Of
Water Mix Well And Cook On Low Flame Until The Mixture
Thickens - 3-4 Mins.

Now Add Paneer The Roast Kasuri Methi And The Cream. Mix Well, Keep
Flame On Low Heat. For 10 Second.